Dietary Technician

The dietary technician is a member of the nutrition services department. Duties can include but not limited to: organizing tray cards, working on the assembly of tray line meals, communicating diet food concerns to the dietitian, preparing cold food items, working in the café, stocking food and non-food items, cleaning duties within the kitchen, clean and sanitize all dishes etc., operating kitchen equipment, and checking dietary service requests. A dietary technician can work any of the following shifts: diet clerk, cold prep, café, dishwasher, sanitation, and storeroom/load. Checks for Dietary Service Requests (DSRs) on the computer, including assigning, completing, documenting notes, and closing. This also includes requisitions. Tray line assembly, including building trays, placing food items on trays, ensuring tray cards are followed (diet order, tray instruction, likes, and dislikes), and delivering meal cart to location. Properly stores food by adhering to food safety policies and procedures. Cleans and sanitizes work areas, equipment, and utensils each shift. Completes weekly detailed cleaning per schedule. Assists with preparation for catering functions in cooperation with other department’s traditional facility celebrations, activities, or special events. Follows recipes and diet spreadsheets. Tests that foods are being cooked to proper cooking temperatures. Notifies and obtains approval of menu item substitutions from the dietitian. Prepares and plates menu items, including but not limited to sides and desserts while meeting established dietary guidelines. Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items. Operate equipment such as ovens, stoves, slicers, mixers, toasters, etc. Safely utilizes a variety of utensils, including knives, and equipment. Demonstrates ability to manage stress and always interface professionally, tactfully, and respectfully with staff, patients, and visitors. Follows district and department policies and procedures, federal, and state regulations, and infection control practices. Performs other duties and tasks as assigned by kitchen lead and/or manager. Set up/take down and stock café with all needed supplies, hot and cold food and non-food for breakfast and lunch, re-stock as needed. Responsible for operating the dish machine to clean and sanitize all dishes, pots, pans, and utensils. Cleans, sanitizes, and replaces in their storage location of all dishes, pots, pans, and utensils Dispose frequently of all kitchen trash. Use FIFO (first in, first out) method of stocking and inventory control. Completes annual education requirements, attends annual review, continuous quality improvement activities (CQI), staff meetings and performs departmental in-service. Always maintains and ensures patient/resident and employee confidentiality and follows HIPAA privacy regulations. Represents the organization in a positive and professional manner. Communicates the mission, ethics, and goals of the facility, as well as the focus statement of the department. Qualifications & Skills High School Diploma or equivalent required. Hospital or healthcare food service experience preferred. Food service experience preferred. California Food Handlers Card required within 7 days of hire. Able to communicate effectively in English, both verbally and in writing. Additional languages preferred. Basic computer knowledge. KVHD is an equal opportunity employer. KVHD does not discriminate on the basis of race, color, religion, sex, national origin, disability, or any other characteristic protected by applicable state or federal civil rights laws. #J-18808-Ljbffr Kern Valley Healthcare District